Strawberry Rhubarb Crumble – Quick and Easy, Gluten Free

Strawberry Rhubarb Crumble – Quick and Easy, Gluten Free was originally published on http://ift.tt/1nr27gs

Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crisp. It’s gluten free and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.) We enjoy it hot or cold, plain or with a scoop of ice cream or a dollop of vanilla yogurt. Last time I made up a batch, I shared one of the photos with my friend, the divine Miss MaryJean, and she was inspired to pop over for a visit and give it a try. She said it was worth the drive. I hope you enjoy it, too! This crumble topping would also pair well with most other seasonal fruits or fruit combinations.

Strawberry Rhubarb Crumble Recipe

Ingredients

Filling:

• 3 cups rhubarb, finely chopped, fresh or thawed
• 3 cups strawberries, chopped, fresh or thawed
• 1 cup sugar or 1/2 cup honey
• 3 tablespoons cornstarch
• 1 tsp almond extract

Crumble:

• 1 ounce package (1 1/4 cup) slivered almonds
• 1/2 cup gluten-free flour blend (I prefer Namaste) or all purpose flour for those who aren’t gluten free
• 1/2 cup unsweetened coconut flakes
• 1/3 cup honey
• 1/2 cup butter or coconut oil
• 1/2 teaspoon cinnamon

Directions

Preheat oven to 350.

For Filling:

Combine chopped rhubarb and strawberries in a 9″x13″ baking dish. I prefer to use a glass baking pan because it is non-reactive.

In a separate bowl, mix together sugar, cornstarch and almond extract. Pour sugar mixture over fruit, mix to coat.

For Crumble:

Combine almond, gluten free flour, coconut and cinnamon in a medium bowl, mix well. Cut in chilled butter using a pastry blender to form pea sized lumps, or smash together with your fingers. Add in honey and blend well with by hand. Evenly distribute clumps of topping over the fruit filling.

Bake at 350F for 35-40 minutes, until evenly browned and center is gently bubbling. Let cool for about 15-20 minutes before serving (if you can wait that long – this smells sooo good in the oven).

Strawberry Rhubarb Crumble 2016-07-09 13:26:26 Strawberry Rhubarb Crumble - Enjoy this seasonal combination of fruits fresh or frozen. Goes together in minutes, gluten free, sweetened with honey. Write a review Save Recipe Print 2965 calories 436 g 244 g 140 g 24 g 86 g 1457 g 60 g 326 g 4 g 44 g Nutrition Facts Serving Size 1457g Amount Per Serving Calories 2965 Calories from Fat 1208 % Daily Value * Total Fat 140g 215% Saturated Fat 86g 432% Trans Fat 4g Polyunsaturated Fat 9g Monounsaturated Fat 35g Cholesterol 244mg 81% Sodium 60mg 3% Total Carbohydrates 436g 145% Dietary Fiber 30g 120% Sugars 326g Protein 24g Vitamin A65%Vitamin C539% Calcium54%Iron39% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Filling

1. 3 cups rhubarb, finely chopped, fresh or thawed
2. 3 cups strawberries, chopped, fresh or thawed
3. 1 cup sugar or 1/2 cup honey
4. 3 tablespoons cornstarch
5. 1 tsp almond extract

Crumble

1. 1 ounce package (1 1/4 cup) slivered almonds
2. 1/2 cup gluten-free flour blend (or all purpose flour if you are not gluten free)
3. 1/2 cup unsweetened coconut flakes
4. 1/3 cup honey
5. 1/2 cup butter or coconut oil
6. 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350.

For Filling

1. Combine chopped rhubarb and strawberries in a 9″x13″ baking dish. I prefer to use a glass baking pan because it is non-reactive.
2. In a separate bowl, mix together sugar, cornstarch and almond extract. Pour sugar mixture over fruit, mix to coat.

For Crumble

1. Combine almond, gluten free flour, coconut and cinnamon in a medium bowl, mix well. Cut in chilled butter using a pastry blender to form pea sized lumps, or smash together with your fingers. Add in honey and blend well with by hand. Evenly distribute clumps of topping over the fruit filling.
2. Bake at 350F for 35-40 minutes, until evenly browned and center is gently bubbling. Let cool for about 15-20 minutes before serving.

By Laurie Neverman beta calories 2965 fat 140g protein 24g carbs 436g more Common Sense Homesteading http://ift.tt/1zQyHsW

What’s your favorite strawberry-rhubarb combination?

Do you have a favorite rhubarb or strawberry recipe? Please share – I’m always looking for new ideas. Another favorite of mine is strawberry rhubarb jam.

PS – If you try the recipe or another fruit combination, let me know how you like it!

You may also enjoy:

• Old Fashioned Chocolate Pudding
• 12 Ways to Preserve Strawberries, Plus Tips to Keep Strawberries Fresh Longer
• Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam

Originally published in 2011, updated in 2016.

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